This 3-Ingredient Marinade Will Make Your Grilled Pork Chops Incredibly Juicy

We all have those foods we swore we hated as kids, but later discovered we actually love. For me, grilled pork chops were at the top of that list. I remember the disappointment as a child when my dad fired up the grill for pork chop night. To me, they were always dry, bland, and tough. Sorry, Dad...but I wasn't having it.

I’m not here to knock my dad’s cooking (after all, he taught me so much), but it wasn’t until culinary school that I really understood the appeal of a well-cooked pork chop. When I heard we were making pork chops that day, I dreaded it because I remembered how disappointing they used to be. But when the chops were ready, they were juicy, flavorful, and perfectly tender. I couldn't believe it—what had I been missing all those years?

How to Brine Pork Chops

So, how did we turn a cut of meat I once thought was dull into something absolutely mouthwatering? A simple brine was the trick. For about two large pork chops (whether bone-in or boneless), you’ll combine 2 cups of water with ¼ cup each of kosher salt and granulated sugar, stirring until fully dissolved. If you’re feeling adventurous with your brine, you can add flavor by heating it up and infusing it with peppercorns, bay leaves, cinnamon sticks, herbs, or garlic cloves.

Next, place the pork chops in the brine (make sure it’s cooled if you heated it) in a shallow dish. Let them sit for at least 30 minutes, or up to 8 hours. (Note: We only brined the chops for 30 minutes in culinary school, and the results were far from disappointing.) If the chops aren’t fully submerged, flip them halfway through the brining process.

After the brining process is complete, remove the pork chops from the brine and pat them dry. Now it’s time to get creative with your seasonings. You can make a paste with your favorite ground spices (think cumin, paprika, chili powder) and oil, then rub it all over the chops. Grill, pan-sear, or cook in a cast iron skillet until they’re lightly browned and reach an internal temperature of 145°F. For thick 2-inch chops, aim for 4 to 6 minutes per side. Let the chops rest for half their cooking time before slicing or digging in.

And there you have it—juicy, never dry pork chops. Time to call my dad and tell him I love him... and share this brine recipe with him.